Quick Sprouts and Kale

  • 1 pound brussels sprouts, destroyed
  • 1 pound lacinato kale, destroyed
  • 1/4 cup olive oil
  • 2 shallots, divided longwise and daintily cut across (1/2 cup)
  • 1 1/2 teaspoons coarse salt
  • 1/8 teaspoon red-pepper pieces
  • 2 tablespoons champagne vinegar

    Stage 1
    Trim closures of brussels fledglings and shred in the bowl of a food processor.

    Stage 2
    Trim kale, eliminating thick focus stems, and shred.

    Stage 3
    Heat oil in an enormous straight-sided saute skillet over medium-high intensity. At the point when oil shines, add shallots and cook until shallots start to relax and perspire, 1 moment.

    Stage 4
    Add brussels sprouts, kale, salt, and red-pepper drops to skillet and cook, mixing incidentally, until vegetables are withered and delicate, around 5 minutes. Mix in vinegar, eliminate from intensity, and serve.

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